Shetland Hill Lamb Stew
Tender Shetland lamb slowly braised with root vegetables and pearl barley in a rich, savoury broth. A warming, traditional island classic.
- Prep
- 20 min
- Cook
- 90 min
- Total
- 110 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 540 kcal
Equipment
- •large heavy-based casserole dish with lid
- •chopping board
- •chef's knife
- •wooden spoon
- •measuring jug
Nutrition
Per serving, approximate
- Calories
- 540 kcal
- fat
- 24 g
- carbs
- 38 g
- fibre
- 7 g
- protein
- 42 g
- calories
- 540 kcal
Instructions
- 1
Toss the diced lamb with the plain flour, salt, and black pepper in a bowl to coat evenly.
- 2
Heat the vegetable oil in a large casserole dish over medium-high heat on the hob.
- 3
Brown the lamb in two batches until deep golden brown on all sides, then remove to a plate.
- 4
Add the chopped onions to the casserole dish and fry for five minutes until soft and translucent.
- 5
Return the browned lamb and any resting juices back into the dish.
- 6
Stir in the carrots, neeps (swede), rinsed pearl barley, and thyme sprigs.
- 7
Pour in the hot lamb stock, scraping up any caramelised bits stuck to the base of the dish.
- 8
Bring the liquid to a gentle boil, then reduce the heat to low.
- 9
Cover with a tight-fitting lid and simmer gently on the hob for one hour.
- 10
Add the tatties (potatoes), replace the lid, and simmer for another thirty minutes until the lamb is meltingly tender.
- 11
Remove the thyme sprigs, taste for seasoning, and serve piping hot in deep bowls.
Chef's tips
Brown the lamb thoroughly in batches without crowding the pan to build deep, rich flavour. If you prefer a thicker broth, leave the lid slightly ajar for the final fifteen minutes of simmering.
Ingredient substitutions
- Shetland hill lamb shoulder → standard lamb shoulder, lamb neck fillet, or diced mutton
- neeps (swede) → turnip or parsnip chunks
- pearl barley → pudding rice or extra diced tatties (potatoes) for a gluten-free version
Storage
Cool completely and store in an airtight container in the fridge for up to three days.
Reheating
Reheat gently in a pot over medium-low heat on the hob, adding a splash of stock or water if the barley has thickened the broth.
Common mistakes to avoid
- •Crowding the pan during browning, which steams the lamb instead of searing it.
- •Boiling the stew vigorously, which toughens the lean hill lamb.
- •Adding the tatties at the beginning of cooking, which causes them to break down completely.
Serving suggestions
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